We all love crispy fried chicken and spicy hot sauce. But, it's January and we're all trying to hold on to our New Year's resolutions as tight as possible. So, for those looking after what they eat, here's a less naughty, but still pretty mischievous cobbler to centrepiece your game day table.
Method
In a food processor, mix together all your dry ingredients. Add your cold butter, until the large pieces of butter become pea shaped. Transfer into a bowl, and slowly mix and drizzle in the buttermilk until the dough comes together into a very shaggy, dry dough. Knead and tip onto a clean surface, pressing together into a rectangle, before rolling out to be 1-inch thick. Using a knife/bench scraper, cut the dough into 4, staking the pieces onto each other. Press the pieces of dough together and on a re-floured surface, roll out into a 1-inch thick rectangle, packing any loose bits in! Cut into 3-inch rounds and place in the fridge to harden up the butter again.In a large skillet, sear your chicken pieces on high heat, until brown on all sides. Remove the chicken from the pan, add a tsp of oil if needed and add in your mire poux (carrots, onions, celery) and a pinch of salt. Cook for 10 mins, then add the garlic, and cook for a further 5 minutes. To this, add your Nashville seasonings, cook for a couple minutes to release flavour from the spices. Add the chicken, and 1 tbsp flour, cook again for a couple minutes, and then add in the stock. Cook this off until simmering, and until the sauce is thick and velvety. Place biscuits onto the chicken filling. Brush with milk and and place in the oven at <200°c for 20-25mins.Once the biscuits have risen, are flakey and golden, remove from the oven. For extra Nashville flavour, mix a tbsp each of honey and hot sauce, melt in the microwave for 1 minute, and brush over the biscuits, before garnishing with a handful of chives!
.jpg_QUSIFb?tr=w-1024,cr-0.0.1024.1024)
